Spiedies From The New York Times Food

SPIEDIES

Steps:

• Make the marinade: Whisk together all the ingredients in a large bowl.
• Add the meat to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).
• Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.
• Remove the meat from its marinade and thread onto metal skewers, or wooden ones that you have soaked in water for 30 minutes or so. The chunks can be placed quite close together. Sprinkle with salt and pepper.
• When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the skewers of meat directly over the flames. Allow the meat to cook, undisturbed, for approximately 3 to 4 minutes, then use kitchen tongs to turn them over and repeat on the other side. Continue turning the skewers every couple of minutes until the meat is deeply crisp at its edges, and cooked entirely through, approximately another 5 to 7 minutes. (Remove them to the cool side of the grill if they begin to burn, and cover the grill to allow them to smoke-roast until finished; this is much less likely to happen on a gas grill.)
• Allow the spiedies to rest on a cutting board for a few minutes, then remove the meat from the skewers onto cut hero rolls or a plate. Serve with hot sauce on the side.

NEW YORK SPIEDIES

Steps:

• In a large resealable bag, combine the canola oil, vinegar, lemon juice, garlic, basil, oregano, thyme, parsley, onion powder, bay leaves, salt, and pepper. Place the beef cubes into the marinade, seal and shake to mix and coat the beef. Marinate in the refrigerator overnight, or for up to 3 days.
• Preheat an outdoor grill for medium heat. Thread the beef cubes onto 8 skewers, dividing evenly. Discard the marinade.
• Cook the meat on the grill for 15 to 20 minutes, or until cooked to your liking (you can make a test skewer if you want). To serve, place a whole skewer of beef on a slice of French bread. Hold onto the meat using the bread, and pull the skewer out.

SPIEDIES

Steps:

• Place the cubed chicken into a large resealable plastic bag or container, add the olive oil, vinegar, lemon juice, salt, garlic, garlic salt, oregano, garlic salt, mint, basil, and black pepper. Seal the container and shake until combined. Refrigerate for 1 to 3 days, shaking the container to turn the meat every 6 to 8 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. When you are ready to cook, remove meat from the marinade and place on skewers.
• Place the skewers on the preheated grill and cook, turning every three minutes until cooked through and the internal temperature of the meat reaches 170 degrees F (75 degrees C). Be careful not to overcook or the meat will be very dry. Serve the grilled meat on Italian bread or hot dog rolls.

SPIEDIE SANDWICH RECIPE:

Steps:

• In a large bowl, combine olive oil, lemon juice, vinegar, and sugar. Add garlic, bay leaf, red pepper, thyme, basil, oregano, salt and pepper; stir until well blended.
• Place prepared meat in a large re-sealable plastic bag set into a shallow dish. Pour marinade mixture over meat and close bag. Marinate in the refrigerator for a least 24 hours and up to 3 days; turn bag occasionally to distribute marinade. Remove meat from refrigerator and let stand in marinade at room temperature for 2 hour; drain, reserving marinade.
• Preheat barbecue grill.
• Thread 4 to 5 cubes of meat onto each metal skewer. Place onto the prepared hot grill and cook approximately 8 to 10 minutes or until done to your preference, basting with reserved marinade. Remove from grill and serve immediately.
• To serve, fold the bread over the contents of the skewer and pull the skewer out, leaving the meat sandwiched within the bread.
• Makes 6 servings.

SPIEDIES (FROM THE NEW YORK TIMES)

Steps:

• For the marinade, whisk together all the ingredients except for meat, salt and pepper, in a large bowl.
• Add the meat to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).
• Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.
• Remove the meat from its marinade and thread onto metal skewers, or wooden ones that you have soaked in water for 30 minutes or so. The chunks can be placed quite close together. Sprinkle with salt and pepper.
• When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the skewers of meat directly over the flames. Allow the meat to cook, undisturbed, for approximately 3 to 4 minutes, then use kitchen tongs to turn them over and repeat on the other side. Continue turning the skewers every couple of minutes until the meat is deeply crisp at its edges, and cooked entirely through, approximately another 5 to 7 minutes. (Remove them to the cool side of the grill if they begin to burn, and cover the grill to allow them to smoke-roast until finished; this is much less likely to happen on a gas grill.).
• Allow the spiedies to rest on a cutting board for a few minutes, then remove the meat from the skewers onto cut hero rolls or a plate. Serve with hot sauce on the side.

CHICKEN SPIEDIES

Steps:

• Cut the chicken into 2-inch cubes.
• Make the spiedie marinade: In a large non-reactive bowl, combine the oil, vinegar, lemon juice, garlic, parsley, oregano, salt, and pepper.
• Add the chicken and stir to coat well. Cover and refrigerate at least 3 hours, or up to 2 days.
• Thread the chicken onto skewers; discard any remaining marinade.
• Grill the chicken over high heat for 10-15 minutes, or until cooked through. Alternatively, cook the chicken in a cast iron skillet over medium-high heat for 8-12 minutes, or until cooked.
• Serve the spiedie chicken on a roll with lemon wedges.

GARLIC SPIEDIES

Steps:

• Trim meat of excess fat. Cut in 1- to 1 1/2-inch cubes so it can be threaded on skewers. Put meat in single layer in glass baking dish.
• Combine vinegar, garlic, oil, sugar, mustard and Worcestershire sauce in a food processor and process until smooth. Season to taste with salt and pepper. Add mixed herbs, chives, 2 tablespoons of the mint and 1 teaspoon of the lemon juice, and process briefly.
• Pour marinade over meat. Turn meat to coat it well, cover and refrigerate 24 hours to 3 days. Stir at least once every day.
• Preheat grill or broiler to hot. Thread meat on skewers, alternating the cubes with pieces of pepper, onions and elephant garlic.
• Puree the chopped garlic, the remaining tablespoon of lemon juice and a half cup of the yogurt together in a food processor. Stir into the remaining yogurt and add the remaining 1/4 cup of mint. Set aside.
• Grill or broil skewers, turning once, until meat is cooked to desired degree of doneness, 10 to 20 minutes.
• Remove meat and vegetables from skewers and serve with yogurt sauce, in pita bread if desired.